posted by tgobbi 10-07-101 5:27 PM
Szechuan Style BBQ Pork with Tofu and Pea Pods
1 C sliced BBQ pork
1 cake tofu (soft or regular) sliced domino size
1 C pea pods (fresh, not frozen), strings removed
minced garlic to taste (a minimum of 1 tsp)
minced ginger to taste (about 1/2 - 1 tsp)
2 minced or shredded scallions (or an equal amount of leek)
Szechuan hot bean sauce (1 Tbs or a little more should be about right for most tastes)
1 - 2 Tbs Chinese dark soy sauce
1 T dry sherry
salt (optional - remember that the hot bean and soy sauces are quite salty)
additional hot pepper sauce (if desired)
1/4 C chicken stock
a little cornstarch mixed with a little water for binder
a few drops Chinese sesame oil
When ready to start cooking the recipe put the sliced tofu in a pot of boiling water to cover. Pour into a strainer just before adding it to the dish.
Heat a wok to the smoking point and pour in about 3 Tbs vegetable oil. Stir fry the seasonings for a few seconds until you smell a pungent aroma. Add the BBQ pork slices and stir fry to heat through. Add the pea pods and continue stir frying until they are hot. If the surface of the wok looks dry, add a little more
oil. (The oil should flow onto the metal rather than onto the food).
Pour the sauce into the wok, again making sure that it flows directly onto the hot metal rather than onto the food. When the liquid starts to bubble, thicken it slightly with some of the cornstarch mixture. (Remember that you can always use more thickener if you don't put in enough at first. The trick is to avoid over thickening)!
Now pour the tofu into a strainer. When the sauce reaches the right consistency, very carefully stir in the tofu trying to keep from breaking up the pieces. Stir in a few drops of sesame oil and serve with rice or over a pan fried noodle nest.
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